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Michael Roberts' Corn "Risotto"



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A Family Shucks Sweet Corn on Their Family Farm
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La Belle Cuisine


Michael Roberts' Corn "Risotto"

Saveur #7

Saveur - One Year Subscription

"This American take on risotto was created by
the owner-chef of Pasadena's Twin Palms.
Our recipe is adapted from 'Crazy for Corn.' "

Kernels cut from 3 to 4 ears fresh corn,
about 3 cups
2 tablespoons minced scallions or shallots
8 tablespoons butter
1 cup chicken stock
1 cup heavy cream
1/2 cup freshly grated Parmigiano-Reggiano cheese
12 fresh shiitake mushrooms, sliced
1/2 cup shelled fresh peas
Freshly ground black pepper

1. Preheat oven to 200 degrees F. Sauté corn, scallions or shallots, and
4 tablespoons butter in a medium skillet over medium heat for about
1 minute. Add half the stock, turn up heat to medium-high, and
reduce liquid quickly until mixture thickens. Add cream and stir
occasionally, reducing liquid again until thick, 5 to 7 minutes.
Remove from heat and stir in cheese.
2. Pulse mixture once or twice in food processor to release flavors. The
kernels should be broken, but not puréed smooth. Put mixture in an
ovenproof serving bowl, cover, and keep warm in oven.
3. Sauté mushrooms with remaining butter in a medium skillet over high
heat. Add peas and remaining ½ cup stock, and reduce the liquid for
3 to 5 minutes until it thickens. Add salt and pepper to taste. Fold
mushroom mixture into corn and serve immediately.

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